INGREDIENTS:
1 pkg. wild rice, cooked according to package directions
1 15 ounce can cannellini beans, drained and rinsed
2 green peppers, seeded and cut into bite size pieces
1 large red onion, peeled and cut into bite size pieces
2 tbsp. extra virgin olive oil
3/4 tsp salt
few grindings of black pepper

Honey Tahini Dressing
3 tbsp. tahini
1 tbsp. honey
3 garlic cloves
2 tsp. white miso paste
1/3 c. hot water
pinch of red pepper flakes
salt to taste
PREPARATION:
1. Combine the wild rice and cannellini beans in a large bowl and reserve.

2. Preheat oven to 450 degrees.

3. Toss the peppers, onions, olive oil, salt, and pepper in a bowl and mix to coat. Pour onto a pan and roast for about 30 minutes, turning vegetables about halfway through.

4. Cook until caramelized and fragrant. Alternatively, grill on a grill pan.

5. Add the roasted vegetables to the bowl with the wild rice and cannellini beans.

Honey Tahini Dressing

1. Combine all ingredients except for red pepper flakes in a blender and puree.

2. Stir in red pepper flakes and let sit for a bit to let flavors develop. Pour over the wild rice salad and serve.

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